Sarah’s Lumpia – Recipe from Potluck

This recipe is from the amazing Sarah Gillum of local biz, Real Rad Food. Sarah’s mum is Filipina, and this much-loved recipe is a family favourite. Lumpia is derived from the Chinese spring roll. It’s super versatile, great for making in big batches, and freezes well. One that’s guaranteed to please a crowd.

Serves 8

Ingredients:

Lumpia

500g pork mince
500g beef mince
1 brown onion, very finely chopped
1 bunch spring onions, finely chopped
4 cloves garlic, very finely minced
1 small carrot, very finely grated
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil, optional
Man Grind Flakes, to taste
1 packet spring roll wrappers, defrosted
Oil, for deep-frying

Chilli Dipping Sauce

3 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon Sweet Sesh
Cracked black pepper, to taste
¼ cup fresh coriander, chopped
Fresh chilli, finely chopped, optional

Instructions:

Place the pork mince, beef mince, onion, spring onions, garlic, and carrot  into a large bowl.
Add the soy sauce, sugar, sesame oil if using, and season generously with  Man Grind Flakes. Mix well with clean hands until evenly combined and  slightly sticky.
Cover and refrigerate for 20–30 minutes to let the flavours develop and the mixture firm up slightly.
Heat a small amount of oil in a frying pan and cook a teaspoon of the mixture. Taste and adjust seasoning if needed.
Separate the spring roll wrappers and keep them covered with a damp tea  towel to prevent drying out.
Lay a wrapper on a clean bench with a corner facing you. Place about 2 tablespoons of filling near the bottom corner and shape into a slim log.
Fold the bottom corner over the filling, fold in the sides, then roll up tightly. Lightly wet the top corner with water and press to seal. Repeat with the remaining mixture.
Heat oil in a deep fryer or heavy-based pot. Fry the lumpia in batches for  about 5 minutes, or until golden brown and cooked through.
To make the Chilli Dipping Sauce, combine the vinegar, soy sauce, sugar, Sweet Sesh, black pepper, coriander, and chilli if using. Stir until the sugar has dissolved.
Serve the lumpia hot with the dipping sauce on the side.

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